Entree: Pitcairn – Northern Culinary Region – Taro and Fish Casserole (Baked island casserole of taro and firm white fish in a coconut-herb sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) taro root, peeled and cut into 1/2-inch (1.3 cm) slices
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) fish or vegetable stock
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1 g) dried thyme
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 2 firm white fish fillets, approx. 6 oz (170 g) each, skin removed and cut into large chunks
- 1/4 cup (15 g) chopped fresh parsley or culantro
- 1/4 cup (25 g) grated cheddar or a mild melting cheese (optional for topping)
- 1 tbsp (15 ml) chopped fresh scallion for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Butter a 2-quart (1.9 L) baking dish and set aside.
2. Place the taro slices in a saucepan, cover with water, add a pinch of salt, and bring to a simmer. Cook until just tender when pierced, about 10–12 minutes. Drain and set aside.
3. In a skillet over medium heat, warm the olive oil and 1 tbsp butter. Add the sliced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 1 minute until fragrant.
4. Stir in the coconut milk, stock, lime juice, salt, pepper, thyme, and red pepper flakes. Bring to a gentle simmer and cook 3–4 minutes to marry flavors; remove from heat and stir in half the chopped parsley.
5. Layer half the taro slices in the prepared baking dish. Scatter the fish chunks over the taro, then pour half of the coconut sauce over the fish. Arrange the remaining taro on top and pour the remaining sauce evenly over the casserole.
6. Dot the top with remaining 1 tbsp butter and sprinkle the optional grated cheese evenly if using. Cover loosely with foil and bake in the preheated oven for 20 minutes. Remove foil and bake another 10–12 minutes until bubbling and top is lightly browned.
7. Let the casserole rest 5 minutes before serving. Garnish with chopped scallion and remaining parsley. Serve hot.